Category: Coffee and Tea Recipes

Ingredients

• 1 1/2 oz dark rum
  1/2 oz Galliano herbal liqueur
  2 tsp dark creme de cacao
  4 oz cold coffee
  crushed ice

Pour all of the ingredients into an Irish coffee glass filled with crushed ice. Stir well.

Ingredients

• 3/4 oz amaretto almond liqueur
  1/2 oz dark creme de cacao
  8 oz hot coffee

Pour in order into coffee cup. Top with whipped creme and chocolate shcvings.

Ingredients

• 1 shot white rum
  1/2 shot Blue Curacao liqueur
  tea

Pour rum and curacao into a highball glass. Fill with sweetened tea until black, and serve.

Ingredients

• strong black ground coffee
  1 tsp sugar
  cream
  cardamom

Prepare a pot of coffee at a good European strength. In the ground coffee, add 2 or 3 freshly ground cardamom pods. Sweeten while hot, then cool quickly. Serve in highball glass over ice, with cream. To get the layered effect, place a spoon atop the coffee and pour the milk carefully into the spoon so that it floats on the top of the coffee.

Ingredients

• 1/3 bottle gold tequila
  1/2 gal sweet tea

Make tea add tequila, and shake.

Ingredients

• 48 oz strong black coffee
  brown sugar
  10 oz brandy
  8 oz dark rum
  8 oz white rum
  2 cinnamon sticks
  16 oz whipped cream
  orange peel

Sweeten the coffee with brown sugar to taste. Mix coffee, liquor, and orange peel in a pan. Heat gently, but do not boil. Let infuse for a couple of minutes. Pour into pre-warmed heat-resistent glasses. Float whipped cream on top. Garnish with thin strip of peel of orange and nutmeg.

Ingredients

• 1 shot Scotch whisky
  1 tbsp honey
  1 bag tea
  boiling water

In a standard coffee mug put the scotch, honey and tea bag. Pour boiling hot water to fill mug. Steep for about one or two minutes. Then remove and dispose of tea bag.

Ingredients

• 2 cups milk
  4 oz chocolate
  3 2-inch strips oranges peel
  1/2 tsp espresso
  1/8 tsp ground nutmeg

1. Combine milk, chocolate (chopped bittersweet or semi-sweet ), orange peel, espresso (instant coffee), and nutmeg in a heavy medium saucepan. Stir over low heat until chocolate melts, increase heat and bring just to a boil, stirring often. Remove from heat and whisk until frothy.

2. Return to heat and bring to boil again. Remove from heat, whisk until frothy. Repeat heating and whisking once again.

3. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into coffee mugs. Makes 2 servings.